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Mexican Chicken

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Ingredients
  Chicken breasts 10 , boned
  Flour 1⁄4 Cup (4 tbs) (For Dusting)
  Oil 3 Tablespoon
  Onions 1⁄4 Cup (4 tbs), chopped
  Tomato sauce 15 Ounce (1 Can)
  Water 1⁄2 Cup (8 tbs)
  Bouillon cube 1 , crushed
  Canned chili 4 Ounce, diced (1 Can)
  Canned olives 4 1⁄4 Ounce, chopped (1 Can)
  Wine vinegar 2 Tablespoon
  Cumin 3⁄4 Teaspoon
  Garlic salt 3⁄4 Teaspoon
  Monterey jack cheese 2 Cup (32 tbs), grated
Directions

GETTING READY
1) Preheat the oven to 350°F.
2) In a flat plate spread the flour and roll the chicken.

MAKING
3) In a non-stick pan, heat oil and brown the chicken lightly.
4) Take the chicken out of the pan and place in casserole.
5) In a saucepan, mix in all the remaining ingredients except cheese.
6) Heat the saucepan and simmer vinegar mixture for 3 minutes.
7) Stream the vinegar mixture over chicken.
8) Put the lid and bake in the oven for 45 minutes to 1 hour.
9) Take the lid off and dredge with grated cheese.
10) Return to the oven and bake for 10 minutes more.

SERVING
11) Serve Mexican Chicken hot garnished with chopped parsley if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Dish: 
Casserole
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
80 Minutes
Ready In: 
90 Minutes
Servings: 
4

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